Pectin Free Cherry Jam
Preserve the best of cherry season with delicious cherry jam, perfect for all of your jam topping dreams!
Servings: 2 pints
- 8 cups sweet cherries pitted (you can use sour cherries, but will have to adjust the honey/sweet to your taste)
- 1/4 cup water
- Juice of 1 large lemon about ¼ cup juice
- ¾ cup raw honey organic pure cane sugar will work too. Be sure you enjoy the taste of your honey – pick a light color honey – if it is very floral in taste it will cover up the cherry flavor. If you can’t find one you love, I’d suggest using organic cane sugar!
- 2 tsp almond extract optional but so good!
Put the cherries and water in a pot and bring to a simmer. Use a potato masher or spoon to squish the cherries while it simmers for about 15 minutes.
Add the lemon, honey, and almond extract and bring to a constant, rolling boil until it thickens, and you can feel it thicker to stir, about 20-25 minutes. Stir often to prevent sticking and scorching. You will see the jam thicken up toward the 20 minute mark, looking more viscous. You can jar it up and put it in the fridge or freezer, or water bath can it at this point! Recipe makes 4 of these 8oz jelly jars.